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Health-promoting berry polyphenols (PPs) can be added in the form of berry fruit juice, or an extract from berry materials (which has a much higher PP concentration), to yoghurt products either pre- or post-fermentation to add flavour and antioxidant functionality. This study compared the effects of adding purified PP (cyanidin 3-o-β-glucopyranoside chloride, Cyanidin) or a blackcurrant PP extract...
Adding polyphenols (PPs) to yoghurt is a convenient way to deliver the health benefits of PPs and also the probiotic effects of starter cultures. In this study, drinking yoghurts with apple PPs (chlorogenic acid, phlorizin, or apple PP extract (APE)) added pre- or post-fermentation, and pectins (low or high methoxyl) were subjected to chemical, physical, and microbiological analyses. Results show...
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